Eggplant Frittata

This Eggplant Frittata has a bottom layer of Yukon Gold potatoes and is topped with LOTS of white cheddar cheese, green onions and red pepper flakes, I enjoy this dish any time of the day!

Eggplant Frittata
Ingredients:
1 medium eggplant
olive oil
3-4 yukon gold potatoes, cut into thin rounds
10 large eggs
1 1/2 cups half and half
1 1/2 cups white cheddar, shredded
handful green onions, chopped
red pepper flakes
salt and pepper

Directions:

1. Cut the eggplant into 1/2 inch rounds. Prepare to roast the eggplant by preheating your oven to 400F. Brush eggplant rounds with olive oil and sprinkle with salt. Place the eggplant rounds on a lightly greased baking sheet and cook until softened, turning occasionally, about 20 – 30 minutes. Remove from oven, set aside and allow to cool, When cool, roughly chop. Leave the oven on for the frittata.
2. Make sure oven is set to 400F, for the frittata. Put 1 tablespoon of olive oil into a large skillet and heat on medium-low. You could pre-boil your potatoes and then cut them into thin rounds or saute them in the skillet until they are very nearly cooked, about 10 minutes.  They need to be THIN for this to work. If you are using cooked potatoes, just line the bottom of the pan with them.
3. Beat the eggs and cream with some salt and pepper, and pour this mixture over the potatoes (do not stir). Drop the eggplant in, spreading around evenly. Turn the heat down to low, and let it cook slowly for at least 20 minutes, You can put a lid on it if you want.
4. Sprinkle with cheese, then top with the green onions and red pepper flakes, cook for a 2 more minutes. Transfer to the preheated oven and cook for about 10 minutes until frittata is golden and puffed.
5. Let rest 5 – 10 minutes before slicing, Can be served at any temperature.

I got the inspiration for this recipe from In Praise of Leftovers, I had a eggplant that needed to desperately be eaten, It keep saying use me, use me and I kept thinking okay but I want to try something different and I came across this recipe and it worked out just wonderfully, so I now can add another eggplant recipe to my very small list of eggplant recipes, I just don’t use it that often, but the hubs likes it lots so I keep trying different ways to eat it and this was a hit!